• 1 medium eggplant (about 1.5 pounds)
  • 1 lb. thinly sliced chicken breast, pounded flat with a meat mallet.
  • 3 c. of crushed tomatoes or tomato sauce.
  • 1 T. of extra virgin olive oil.
  • 3 cloves garlic, minced.
  • 1 T. of Italian seasoning.
  • 1/2 lb. of thinly sliced pepperoni.
  • 1 c. of black olives, sliced.
  • 1/2 c. to 1 c. Parmesan cheese, grated. (Optional)
  • 1/2 c. to 1 c. Mozzarella cheese, grated. (Optional)
  • sea salt as needed.
  • Italian parsley for garnish.

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Your friends will tell you “You’re the bomb!” after making this flavorful and fun dinner!

  1. Slice  eggplant into 1″ rounds and place into large bowl of water. Soak for 1 hour.
  2. Strain eggplant, sprinkle with sea salt and place between paper or cloth towels to remove excess moisture. Rest for 1/2 hour.
  3. Mix minced garlic and Italian seasoning with tomato sauce.
  4. Add 1 tbsp of olive oil to crock pot, then add a few large spoonfuls of tomato sauce mixture.
  5. Pound out chicken breasts to be very thin. Set aside.
  6. Start layering in this order starting from the bottom: Sauce, eggplant, Parmesan cheese, chicken, sauce, mozzarella cheese, black olives, pepperoni, more cheese.
  7. Repeat until ingredients are used; you should have about 2 chicken layers. Try to set aside some sauce / cheese / olives / pepperoni for the top.
  8. Cover. Crock on High 3 hours or Low 5 hours.
  9. Once finished cooking, remove ceramic crock and place on your stovetop to let it cool with the lid ajar.
  10. Drain any liquid carefully.
  11. Remove “bomb” with a pair of spatulas if you want to get out in one piece.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”

Almost Paleo Eggplant and Pepperoni Bomb

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